You can even swap frangelico for rum, brandy, whisky or any flavoured liqueur. Say hello to your new favourite treat!

Ingredients

reserved cake crumbs

60 ml Frangelico

¼ cup finely chopped peanuts

200 g dark chocolate melts, melted

silver cachous to garnish

edible gold dust to decorate

Method

Put cake crumbs in a large bowl. Crumble until fine.

Measure out 2 cups of crumbs and discard remainder.

Pour in Frangelico.

Pour in chopped nuts and stir to combine.

Using your hands, squish together 1 tablespoon of mixture, then roll into a ball. Repeat to make 18 balls.

Line a large tray with baking paper. Dip balls into melted chocolate, 1 at a time, to coat. Remove balls using a fork, tapping off excess chocolate, and transfer to the tray.

Scatter truffle balls with cachous. Put in the fridge for 30 minutes, or overnight, until chocolate has set. Brush with a little gold dust. Serve.

Kitchen notes

• Swap Frangelico for rum, brandy, whisky or any flavoured liqueur. • Try white or milk chocolate melts. • Instead of peanuts, you could try other nuts, such as hazelnuts, almonds or pistachios. • Garnish with nuts or roll set balls in cocoa